Lamb Kofta Kebabs with Sumac Onions and Tahini Drizzle

Ingredients

• 500 g ground lamb
• 1 unit yellow onion, grated
• 4 unit garlic cloves, minced
• 3 tbsp fresh parsley, chopped
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0,5 tsp ground cinnamon
• 1 unit red onion, thinly sliced
• 1 tbsp sumac
• 0,33 cup tahini
• 4 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil

Instructions

1. 1

   In a large bowl, combine 500 g ground lamb with 1 grated onion (excess liquid squeezed out), 3 minced garlic cloves, 3 tbsp finely chopped parsley, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp cinnamon, 1 tsp salt and ½ tsp black pepper.

2. 2

   Knead the mixture with your hands for 2-3 minutes until it becomes tacky and cohesive : this develops the myosin proteins so the koftas hold their shape.

3. 3

   Cover and chill for at least 30 minutes to firm up and let the spices bloom.

4. 4

   Meanwhile, thinly slice 1 red onion, toss with 1 tbsp sumac, 1 tbsp lemon juice and a pinch of salt; set aside to lightly pickle.

5. 5

   Whisk ⅓ cup tahini with 3 tbsp lemon juice, 1 minced garlic clove and 4-6 tbsp cold water until it turns pale, creamy and pourable.

6. 6

   Divide the lamb into 8 portions and mold each around a metal skewer into a 5-inch sausage shape, pressing firmly so they don't slip.

7. 7

   Preheat a grill to medium-high (425°F / 220°C) and brush the grates with oil; grill the koftas for 3-4 minutes per side, turning once, until deeply charred and cooked to 160°F / 71°C internal.

8. 8

   Rest the kebabs for 3 minutes, then plate with the sumac onions, a generous drizzle of tahini sauce, and a shower of extra parsley.